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Posted by Dr. Fábio Augusto on Friday, January 9, 2015
in arabic, hummus is the name of the grain. i intend to write hummus instead of garbazo beans..for fun. not really. just to clarify the confusion about the famous “hummus” and the garbanzo beans. the first is called hummus bi tahine and the grain is called hummus
this recipe is a vegetarian one dish dinner. Healthy,easy, and quick. serve warm or very warm. also serve cold or very cold.
without the hummus, serve as a starter or as a side dish
recipe for two:
1/2 cup greek yogurt (optional 0%fat)
1 clove of garlic
1 tsp salt+1tsp salt + 1tbsp sugar
40 g pine seeds (grilled)
250 g hummus (garbanzo beans) boiled
2 Tbsp parsley chopped
red peppercorns (bourbon peppers)
1. boil the (hummus) garbanzo beans
2.cut the courgette and put put in a cooking pot add salt, 1 tbsp sugar, 1 tbsp of butter, and 1 tbsp of water just to start the cooking. cover and cook on medium heat. may be for 6-8 mins. they should be al dente.
3. in the meantime prepare the yogurt sauce
mix the yogurt with the tahini, crush the garlic and mix with the yogurt, add 1 tsp salt
- grill the pine seeds
- chop the parsley
n4. layering the ingredients : – put the courgettes in a bowl without its extra water.
- add the yogurt and mix. the courgettes will give water. but, if the yogurt sauce is too thick, add a bit of the courgettes cooking water.
- in the serving dish or in the two individual serving dished,
put the hummus beans, add the yogurt-courgettes, garnish with the grilled pine seeds, and the chopped parsley
almost everybody loves chocolate. although, i have some friends who don’t eat chocolate. i find that strange.
anyway, a chocolate sauce will always add another dimension to so many deserts.
i make this chocolate sauce every time i have guests. i serve it with ice creams, cakes and poached fruits.
very simple to make and healthy conscious. have a look at the ingredients. it is just 30 seconds
in a glass cup, scale your ingredients. put 30 sec in the microwave. mix and serve. it is as simple.
the italian cookies name ‘brutti ma buoni’ translates ugly but good. well, i think they are beautiful and very good. they resembles moon stones.
they are baked mainly mid autumn; the harvesting time of the hazelnuts. and all around the year. the most known are prepared with hazelnuts but they could be prepared with almonds as well.
here i am baking them with hazelnuts and adding bit of cacao. they are very simple to make only 3 ingredients needed
200 g hazelnuts + (1 Tbsp granulated sugar + 2 tsp cacao)
100g icing sugar
1 egg white
grill the hazelnuts and peel them..almost.. i like to keep some of the brown peel.
put the hazelnuts in a food processor.
add 1 tbsp of granulated sugar and 2 tsp of cacao.
give them few pulses untill you get one part sort of pwder and the rest big chunks of hazelnuts
I love this tart because the crust is as important as the filling if it is not more important. traditionally the crust is thick and very crumbly with a rich roasted taste and the filling is blackberry jam.
i am making it with rasberry sort of pudding.
ingredients for the crust:
125 g hazelnuts roasted
120 g flour
120 g butter room temperature
75 g brown sugar
1 egg yolk
ingredients for the filling
450 g frozen rasberrie
50 g sugar
1tbsp lemon juice
1/2 tsp vanilla extract
15 g corn starch
preparing the crust